Wednesday, October 19, 2011

autumn pancakes

For all the years I can remember I have been trying to get closer to the source on all things we consume as a household. I like to know who made or does whatever it is we need. I like to thank them personally for nourishing us. And when things go wrong, people are so much more willing to help make it right face to face. Some things are very hard to find a person to purchase from . My internet service, my telephone service, grains. Yes, grains. I've spent years trying to find someone relatively close we could buy our grains  from. Well, this weekend my family and I drove 1.5 hours, to meet up with our new grain farmers, who also drove 1.5 hours to meet us. We were supposed to meet at a starbucks, but there was no parking lot. So we pulled into a back alley. Two station wagons, very un-descretly exchanging money for 25lb bags of "something". I really wish I could have seen it from above.
Thank you Cathy and Kit! We are so happy to have found you!

The below pancakes have become a favorite around here. We do grind the wheat ( a coffee grinder will work for this small amount), and our spices freshly. You can of course use pre ground flour and spices, but we find that aside from being educational and fun- it excites the body, and prepares us for the food we are making. It feels good, to grind or grate- and it smells good too.

Whole Wheat Pumpkin Pancakes-

1.5 cups whole wheat flour
.5 cups white flour
2 tsp ground cinnamon
.5 tsp ground cloves
.5 tsp ground nutmeg
2 eggs
3 cups buttermilk
1/4 cup molasses
1tsp vanilla
1 cup fresh pumpkin

sift together flours and spices in a large bowl. In another bowl, whisk egg yolks, buttermilk, molasses, vanilla, and pumpkin.
whisk egg whites till peaks form (rubbing the handle of the whisk between your palms, quickly- in the time it takes to pull out the mixer, whip and wash the beaters- you'll save time and work)
Pour the buttermilk mixture into the flour mixer and stir to combine. Fold in the egg white.
Butter the pan and pour less than a quarter cup per pancake. These pancakes are pretty wet, so they take a little longer to took than a regular buttermilk batter. I put them on my bread stone in the oven at 300 to keep warm as I go. It is a big big batch of pancakes, you can easily store 1/2 the batter in the fridge for a few days if you don't have 6 hungry girls in your kitchen.

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